Roasted Asparagus Salad with Broiled Scallops

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Last Updated on June 3, 2015 by Chef Mireille

For weight control, many people control their carbohydrate intake. However, you still want to feel satisfied after a meal.
I have a flavorful combination for you that left me feeling satisfied and yet light and energetic, so that I could work out within 30 minutes after eating.
It started with this delicious salad and scallops as a first course.

Roasted Asparagus Salad with Broiled Scallops

Serves 2
Ingredients:

  • 1 bunch asparagus
  • 4 tablespoons olive oil
  • 3 stalks fresh oregano
  • salt and black pepper, to taste
  • 1 tablespoon balsamic reduction
  • 4 oz. fresh mozarella
  • 1 lb. scallops
  • 1/4 cup blood orange juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard

Preheat oven to 350 F.
Toss asparagus with 2 tablespoons of the olive oil, garlic, leaves off of the oregano stalks, a generous seasoning of salt and pepper and toss well.
Place in a casserole dish and bake for 30 minutes. Let cool for a few minutes.

Preheat broiler on high.
Toss asparagus with balsamic glaze and cheese.
Season scallops generously with salt and pepper.
In a large skillet, heat 2 tablespoons of olive oil.
Add scallops and cook for 5 minutes on high heat. Flip over and transfer to the broiler.
Broil for 7 minutes.
To make dressing combine orange juice, honey and mustard. Whisk. Slowly drizzle in remaining olive oil. Pour half of the dressing onto the asparagus and toss well.
To plate, spoon some of the asparagus onto a plate or shallow bowl. Place the scallops on the side and pour a little of the dressing over both the scallops.

I then followed it with a small bowl of this Kale Chickpea Soup.

Finally, for dessert, there was this Cocoa Olive Oil Cake (made with almonds instead of flour).

This was a complete 3 course, guilt free meal!

…linking to Souper Sundays

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Chef Mireille

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Deb in Hawaii

    Looks like quite the perfect meal–soup, salad and dessert always works for me. Love the roasted asparagus and scallops combo on the salad. Thanks for sharing it with Souper Sundays. 😉

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